• 1 cup of Damla Red Lentils
• 1.5 cups of Damla Bulgur for Making Meatballs
• 1 head of onion
• 1 bunch of parsley
• Half a tea glass of oil
• 1 bunch of spring onions
• 2 tablespoons of tomato paste (pepper and tomato paste can be used mixed)
• 3 glasses of water
• Enough salt
• Cumin
• Red pepper flakes
• Black pepper

To make lentil meatballs, wash the lentils and place them in a suitable pot and add three glasses of water. Boil it until it becomes very soft. When the water has evaporated, add it into the bulgur and let it sit with the lid of the pot closed for half an hour. In a separate pan, fry the finely chopped onion in oil until it turns slightly pink, add the tomato paste and fry for another two minutes, then remove it from the stove.

Add the roasted onion and tomato paste to the lentils that have rested for half an hour, and when it reaches a temperature that will not burn your hands, it is kneaded well. Salt and spices are added to the well-mixed meatball mixture and kneaded again. Finally, add finely chopped parsley and finely chopped green onion. The ingredients are mixed well. After the meatball mixture has cooled a little, all the ingredients are kneaded by hand and egg-sized pieces are broken off. Meatballs are shaped and placed on lettuce or arugula leaves…